EGGPLANT STIR FRY
1 Eggplant, peeled and sliced into ½-inch thick rounds
2 Tbs Rice vinegar
1 tsp Cornstarch
2 Tbs Soy sauce
1 tsp Sugar
½ tsp Sesame oil
Hot sauce (to taste)
2 Tbs Olive oil
1 Tbs Fresh ginger, minced
½ Cup Low-sodium chicken broth
Slice eggplant rounds into ½-inch strips and set aside. In a bowl, mix cornstarch with vinegar until dissolved. Add the soy sauce, sugar, sesame seed oil and hot sauce. Combine thoroughly.
In a wok (or large skillet) heat olive oil over high heat. Stir-fry eggplant for 30 seconds. Add ginger and broth. Reduce heat and cover. Simmer until eggplant is partially tender, about five minutes. Add the soy sauce mixture and increase to high heat. Stir until sauce slightly thickens. Transfer eggplant to bowl. Can be served immediately, or cover bowl and refrigerate until slightly chilled.
Servings: 4
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